Open Q&A: Troubleshooting Your Ferments
Networkevent: Franziska Wick
31. Oct 2026
14:00 - 14:30
- Location: Karl der Grosse
- Language: DE
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In Collaboration with:
Fermentation is simple, until questions pop up. Why did the kimchi turn soft? Is Kahm yeast dangerous? Does kombucha really need to be this sour? Franziska Wick addresses the most common doubts and mishaps in home fermentation, sharing practical tips for daily practice. After a short introduction, the session opens up for a collaborative discussion: bring your questions, experiences, and even your little kitchen fails! Ideal for anyone looking to gain confidence in fermenting and learn from others.
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Franziska Wick
Programme Leader Fermentation, Founder of Wild Pulse
Franziska Wick is an expert in food fermentation and has trained over 2,000 participants in the past eight years. Through her company Wild Pulse, she offers courses and training in food fermentation in Switzerland for hobby cooks, professional chefs, nutritionists, and businesses. Her German-language online courses are available on 7Hauben, a leading cooking course platform. Franziska is the fermentation programme curator at Soil to Soul and is well connected within the international fermentation community.
31. Oct 2026
14:00 - 14:30
- Location: Karl der Grosse
- Language: DE
- In Collaboration with:
Fermentation is simple, until questions pop up. Why did the kimchi turn soft? Is Kahm yeast dangerous? Does kombucha really need to be this sour? Franziska Wick addresses the most common doubts and mishaps in home fermentation, sharing practical tips for daily practice. After a short introduction, the session opens up for a collaborative discussion: bring your questions, experiences, and even your little kitchen fails! Ideal for anyone looking to gain confidence in fermenting and learn from others.
-
Franziska Wick
Programme Leader Fermentation, Founder of Wild Pulse
Franziska Wick is an expert in food fermentation and has trained over 2,000 participants in the past eight years. Through her company Wild Pulse, she offers courses and training in food fermentation in Switzerland for hobby cooks, professional chefs, nutritionists, and businesses. Her German-language online courses are available on 7Hauben, a leading cooking course platform. Franziska is the fermentation programme curator at Soil to Soul and is well connected within the international fermentation community.
